In remote Assam hamlet

Guwahati, May 24 (IANS) Rice is generally white in colour, or is it? Black is the colour for over 200 farmers in Assam’s Goalpara district – and they are laughing all the way to the bank.

Started by a single farmer in the district about four years ago, the cultivation of black rice has caught the fancy of more and more farmers who are turning to it instead of the traditional white rice.

Young farmer Upendra Rabha of Aamguripara village near Dudhnoi in the district started cultivating black rice in 2011 as an experiment with guidance from the local Krishi Vigyan Kendra (KVK). Although the people of the area, mostly belonging to the Rabha community, did not believe in Upendra, the experiment turned out to be a grand success in the very first year. The number of cultivators now stands at over 200 as black rice fetches more returns for its nutritional value.

“In 2011, a scientist of KVK, Dr. Uttam Kumar Baruah, gave me the seeds of a black rice variety called Oryza Sativa. I planted the sole seedling in a corner of my paddy field, which gave me 15 panicles from which I harvested 150 gram seed in 2011,” Upendra, who harvested about 48 kg of paddy from the 150 gram seeds the next year, told this correspondent.

“The farmers in our area have been cultivating only traditional white rice and they have never heard about black rice. The people of the area did not believe that the black rice could change their fate. However, my efforts brought results in 2012 when I could get 48 kg of black rice.

“I took my produce to agri-horticulture fairs organized by the government of Assam and other parts of the state and only then could I realize the huge demand for the black rice,” said a happy Upendra. The next year he cultivated black rice in five bighas of land which resulted in nearly 1,500 kg of paddy.

Black rice is known for its high nutritional value and is a source of iron, vitamin E, antioxidants, calcium, magnesium and zinc. According to experts, black rice used to be known as forbidden rice in ancient China. Forbidden not because it looked poisonous because of its black colour, but because of its high nutritional value, which meant it could only be eaten by the emperor and other nobles.

Sticky in nature, black rice is also suitable for making porridge and can also be used in preparing sweet dishes.

“In 2014, 50 farmers of my village came together for community farming of black rice. We have cultivated in about 100 bighas of land and the yields were eight maunds (300 kg) of rice per bigha of land. We sold it at Rs.100 per kg till last year (for a total earning of Rs.300,000),” he said adding that last year about 100 farmers of Dudhnoi area had cultivated black rice in 500 bighas of land and got a good yield.

“What is more important is the price factor. With the traditional white rice, we had a small market; we have a bigger market for black rice. The existing price of Rs.100 per kg is also another factor which is encouraging more farmers to take up black rice cultivation here. Last year an organization came from Mumbai to see our paddy field and they bought 100 quintals (10,000 kg) of black rice from us to be exported to different European countries,” Upendra said.

“We are also getting queries from different organizations in the US, Japan and Korea who want to buy the black rice from us,” he said, adding that he has been urging farmers in Assam and Meghalaya to grow black rice to bring prosperity to them.

With the initial success, the Assam government’s agriculture department is now planning to promote the cultivation of organic black rice in larger parts of Assam.

The agriculture officer of the Dudhnoi sub-division, Manoranjan Das, said that what the farmers here are growing is basically the semi-organic variety.

“We are encouraging the farmers to grow organic variety which will further increase the demand. While the non-organic variety of black rice fetches Rs.200 to Rs.250 per kg in foreign countries, the organic variety sells at Rs.500 per kg,” Das said, adding that according to a study by the Louisiana State University, a spoonful of black rice bran contains more health promoting anthocyanin antioxidants, which are capable of fighting cancer and heart disease.